A reinvented classic by Chef Lars with a Nanostopper twist!
Irish Coffee: for some a dessert with spice, for others a delicious heartwarming drink for the colder evenings. In any case, not many people will deny that whisky and coffee are a perfect match.
Use the power of vacuum to infuse coffee and create a richer taste for this classic combination. Read below how we do it:
Ingredients for 4 Irish Coffee
- 200 ml Irish whiskey*
- 20 gr coffee beans
- 250 ml water
- 250 gr cane sugar
- 2 cinnamon sticks
- 4 aniseed stars
- 6 cloves
- 200 gr sweetened double cream
- Nutmeg (fresh or pre-grated)
- 500 ml fresh coffee, brewed to order. A stronger, darker roast is recommended
Preparation
The vacuum infused whisky
Pour the whisky into a glass jar and add the coffee beans. Use the lid punch to punch a hole in the lid if you haven't already done so. Close the lid tightly and place the Nanostopper in the lid. Vacuum the jar and set aside until you need the whisky.
The vacuum infused sugar water
Pour the water into a saucepan and add the sugar, cinnamon sticks, star anise and cloves. As soon as the water boils, remove from the heat.
Pour everything into a glass jar, be careful: the jar can get hot! Close the jar tightly with the lid and place the Nanostopper in the lid. Vacuum the jar and set aside until needed.
Note: The longer you leave the sugar water, the stronger the taste. Pay attention to this. About 10 minutes is sufficient.
The cream layer
Pour the cream into a tall pot or glass. Beat the cream until it has a creamy, yoghurt-like consistency. Do you have an Airtender? Connect the Precision Aerator to the Airtender. Select the A mode, set it to position 5, and activate the Airtender. Keep the Precision Aerator control valve closed and stir until it reaches a creamy, yogurt-like consistency.
Preparation
1. Preparea glass of your choice and heat the glasswith hot water. Empty the glass and make it dry before filling it.
2. First pour 60 ml of the infused sugar water into the preheated glass.
3. Then add 30 ml of the infused whisky to the glass. Then add the freshly brewed coffee.
4. Take a spoon and hold it just above the coffee in the glass. Pour the aerated cream on to the spoon and place it gently on the coffee mixture.
5. Add some (freshly) grated nutmeg to finish the Irish Coffee.
Enjoy!
*Do you prefer the alcohol-free option?
Now you can also enjoy our recipe but alcohol free. You replace the whiskey with 250 ml of orange juice, do you like kick? Then add another 50 ml of lemon juice. Then continue as indicated in the recipe. Vacuum the jar of orange juice and coffee beans and set aside until you need it.
You can also enjoy the coffee without the option and enjoy the infused addition to your coffee.
Ready and enjoy!
